Chocolate Bundt Cake

You Will Need:

• Bundt Cake silicone moulds / tins
• Dawn^® Scoop & Bake Batter - Double Chocolate 2kg
• Dawn^® White Fudge Icing
• Dawn^® Toffee Fudge Icing
• Dawn^® Plain Chocolate Curls
• Toffee Fudge pieces
• YIELD: 1 x 2kg tub = 4 large cakes 500g each or 40 small cakes 50g each

Directions

• To begin, mix around the Dawn^® Scoop & Bake - Double Chocolate batter with a spatula or spoon.
• Scoop the batter into small Bundt cake shaped silicone moulds or Bundt cake tins.
• Bake at around 160°C for 25-30 mins, depending on oven.
• Warm the Dawn^® White or Toffee Fudge Icing to 50°C.
• Once the Bundt cakes are cool enough to handle, pipe, drizzle or spoon the icing over the top, covering the cake.
• Decorate further by adding sprinkles of Dawn^® Plain Chocolate Curls or toffee fudge pieces to offer individual treats or classic favorites.